Herb-a-licious cocktails

Rum-Thyme Lemonade

(thyme plant in background)

It's "Rum Time"!

Many cocktail recipes call for combinations of various liquors, sodas, and fruits, but outside of Mint Juleps, there isn't a lot of focus on adding fresh herbs to create a refreshing new cocktail.  Here are a couple from the Martha Stewart Living magazine, March 2011.  I couldn't find them online yet at http://www.marthastewart.com/ but they should be there eventually, along with many other cocktail recipes.

If you're not familiar with the term "muddle" there is a bar tool called a muddler that is used to mash (muddle) fresh herbs, fruits and spices in the bottom of a glass to release their flavor and oils.  You can use the end of a wooden spoon to serve as a muddler.

By the way, I was absolutely compelled to try making the Lemonade drink with rum instead of tequila, and take my word for it, it's delicious!

Tequila-Thyme Lemonade (from Martha Stewart Living)
( or Rum-Thyme Lemonade) (tested in-house!)
Muddle 3 thyme sprigs with 1 tsp. sugar and 2 lemon wedges in a glass.  Add 3 ounces silver tequila OR 3 ounces light (as opposed to dark) rum, 1 ounce cold water, and ice.  Stir.  Makes 1.



Mint-Ginger Caipiroska
Muddle three slices fresh ginger with 1 1/2 tsp. sugar in a glass.  Add 5 mint sprigs.  Muddle until fragrant.  Add 4 ounces vodka and ice.  Garnish with mint.  Stir.  Makes 1.

Who eats Brussels Sprouts?

For the most part, Brussels Sprouts have always been pretty low on my list of preferred veggies.  Maybe it's because I bought them once and by the time I used them they were mushy.  At any rate, using FRESH Brussels Sprouts in the amazing recipe below, you will learn to love them.  This recipe was in the article Ultimate Recipes for Vegetables by Diane Morgan in Bon Apetit Magazine, November 2010 issue.  This recipe is at http://www.bonappetit.com/recipes/2010/11/sauteed_shredded_brussels_sprouts_with_smoked_ham_and_toasted_pecans. For more recipes, go to www.bonappetit.com/recipes.

SAUTEED SHREDDED BRUSSELS SPROUTS with SMOKED HAM and TOASTED PECANS
Prep time 40 minutes - 10 servings

2 lbs. Brussels sprouts
2 tbsp. butter
3 tbsp. extra-virgin olive oil
2  1/4-inch-thick slices smoked ham (about 6 oz.) coarsely chopped
1 lg. garlic clove, minced
2/3 cup low-salt chicken broth
Coarse kosher or sea salt
1/2 cup pecans, toasted, chopped

Trim root ends from Brussels sprouts.  Using sharp knife or processor fitted with coarse shredding disk, thinkly slice Brussels sprouts into shreds.  Can be prepared 1 day ahead. Cover and chill.

Melt butter with olive oil in large deep skillet over medium heat.  Add hamp; saute until golden, about 3 minutes.   Add garlic; stir 30 seconds.  Add Brussels sprouts and broth; saute until crisp-tender but still bright green, 3 to 5 minutes.  Season with coarse salt and black pepper.  Transfer to serving bowl.   Sprinkle with pecans.



Bacon-Wrapped Pork Loin with Apples & Sage

(Clockwise from left)

Sauteed Shredded Brussels Sprouts with Smoked Ham and Toasted Pecans

Roasted Squash with Ginger

Baby Redskin Parsley Potatoes

Bacon-Wrapped Pork Loin with Apples & Sage

This past weekend we crossed the U.S./Canadian border to visit our dear friends, the Meyers, in Camlachie, Ontario.  We all share a love for cooking and eating, and as you can see by the feast above, this weekend was a gastronomic delight!  The pork loin recipe was featured on the cover of the Autumn 2010 Food & Drink Magazine published by the Canadian LCBO.  The fresh sage, garlic, bacon, apples and onions complimented the pork superbly.

Bacon-Wrapped Pork Loin with Apples & Sage

2 large pork tenderloins, about 2 lbs.
10 fresh sage leaves, very finely chopped (or 1 tsp. dried rubbed sage)
2-3 large garlic cloves, minced
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
9 - 10 slices thick-cut bacon
Kitchen twine
3-4 large apples, such as Cortland or Spy
1 large cooking onion
2 tbsp. all-purpose flour
1 1/2 cups chicken broth or stock

1.  If any silver skin on loins is present,m cut away and discard.  Sprinkle sage, garlic, salt and pepper all over loins.  Place loins closely together lengthwise, with thick ends meeting thin ends, to even out roast thickness.

2.  Lay out slices of bacon snugly together on a cutting board, forming a rectangle.  Place loins across bacon so bacon ends emerge from each side.  Beginning at one end, lift a bacon end up over loins at a 45 degree angle.  Then, alternating sides, continue lifting bacon ends down the length of roast forming a chevron pattern of bacon on top.

3.  Cut five 12-inch lengths of twine and one 30-inch length.  Use the shorter lengths to tie up the roast along the width, spacing evenly.  Used the longer lenght twine to tie up the roast lengthwise.  Trim twine ends and discard.  At this point you can refrigerate meat up to half a day before cooking.  Allow 15 minutes extra cooking if refrigerated.

4.  When ready to roast, preheat oven to 425 degrees F.  Heat a large frying pan over medium heat.  Lightly brown roast on all sides, about 15 minutes total.  Transfer to a baking pan lined with a rack.  Place in oven, set time for 30 minutess.  Check and continue roasting until a meat thermometer reads 145 degrees F.  Remove from oven, transfer to cutting board.  Cover roats with foil, let rest 15 - 20 minutes.

5.  Meanwhile, peel, core and slice apples.  Thinly slice onion.

6.  Drain most of fat from frying pan, place back over medium heat.  Add onion; cook 10 minutes or until lightly browned.  Stir in flour, cook 1 minute.  Stir in chicken broth; add apple slices.  Bring to a boil; simmer, covered 5 to 10 minutes or until apples are tender and sauce ius lightly thickened.  Add more broth if too thick; keep covered and ot.

7.  To slice pork roastm snip off lengthwise string.  Then slice about 3/4 inch thick, removing crosswise strings as they are encountered.  Place a few saucy apples on each warm serving plate, top with a couple of slices of rost and drizzle with more sauce.  Serve with mashed or roasted potatoes and vegetable.  Serves 6 to 8.

Herbed Mashed Potatoes

Mashed potatoes can be made so interesting with the addition of fresh herbs and some kind of cheese.  One of my favorites is Redskin Mashed Potatoes with Basil and Asiago cheese.  Experiment!  Make mashed potatoes by boiling potatoes in salted water until a fork goes through easily.  Drain the water, add milk and butter, and your choice of herbs and cheese.

Redskin Mashed Potatoes
8-10 (approximately) redskin potatoes, scrubbed, any bad spots removed from outside, and cut in half ( you don't have to peel them, and use a few more potatoes if they're really small)
6-8 fresh basil leaves, chiffonade (sliced thinly in ribbons)
1/4 - 1/2 cup freshly grated or shredded Asiago or Parmesan cheese (add more to taste)
White pepper (to taste), additional salt if needed
2 tbsp. butter
1/4 - 1/2 cup milk

Boil potatoes in salted water, approximately 15-20 minutes until fork goes through easily. Drain water, add  butter and milk, then mash potatoes (including the peel).  Mix in basil, grated or shredded cheese, salt & pepper to taste.  Adjust milk to right consistency, seasonings to taste.  Serves 4

Chick Pea Salad

It's been a busy summer, but now that it's winding down I will share some of the recipes that incorporated some of the fresh herbs grown in my garden.  This one is a great change from lettuce salads, and full of veggies.  I did use canned chick peas (garbanzo beans), but you certainly can substitute fresh beans that you have cooked in its place.  The blending of flavors from the three vinegars and fresh lemon juice, combined with the fresh basil, is outstanding!

Chick Pea Salad

1 14 oz. can chick peas
1-2 stalks celery, chopped small
2-3 fresh tomatoes, chopped
2 green onions, chopped
1 green pepper, seeded and chopped
1 cucumber, peeled and chopped
1/3 cup olive oil
2 tbsp. balsamic vinegar
2 tbsp. apple cider vinegar
2 tbsp. red wine vinegar
Juice from 1/2 - 1 whole lemon
3 lg. fresh basil leaves, cut into thin strips (chiffonade)
Sea salt and cracked black pepper to taste
1/3 cup crumbled feta cheese

Combine all the ingredients except feta and mix well.  Stir in feta and allow flavors to blend, stirring occasionally.  Serve within a couple of hours at room temperature, or refrigerate to serve later.  Serves 6-8 as a side dish.

Chives

Nothing is more fun than cooking in a kitchen with friends.  This past weekend found me in the great province of Ontario, in Camlachie on Lake Huron, visiting our friends Cary & Ned, making an asparagus side dish with heavenly lemon caper sauce, and yummy appetizers with prunes (yes, really), blue cheese and prosciutto.  They were both delicious, however I'm going to focus on the asparagus side dish because a whole new world opened up to me when I discovered the beauty of fresh chives. And I mean beauty.  The recipe called for 1 tsp. of chopped fresh chives - so Cary told me to open the back door and snip off a few stems.  I know, I'm such a neophyte.  But there they were - the prettiest plants with purple flowers - and simple to grow, I'm told.  The recipe calls for freshly picked CANADIAN asparagus, but giving the Canadians credit, I think we can safely substitute freshly picked American asparagus.  By the way, since I've returned to American soil, I have sought, with no luck, chive plants to grow in my garden.  Everyone is out of chives!  I think we all discovered at the same time that the plant has pretty purple flowers (which are also edible, I'm told).  Here is the recipe - pay strict attention to the grilling time.  Thin spears will need no more than 5 minutes, thicker spears might need a minute or two longer.

Grilled Asparagus Spears with Lemon Caper Mayonnaise

1 clove garlic,
1/3 cup  olive oil
Pinch each salt & pepper
1 to 1 1/2 lbs. asparagus

Crush garlic; mix with oil, salt & pepper in small bowl.  Set aside.  Wash and trim asparagus spears; pat dry.  Brush with garlic oil.  Grill, turning often, until just tender and lightly browned, about 5 minutes  Transfer to serving platter.  Serve with Lemon Caper Mayonnaise for dipping or drizzled over top.

Lemon Caper Mayonnaise

1/2 cup light mayonnaise
1 1/2 tbsp. minced capers
2 tsp. to 1 tbsp. fresh lemon juice
1 tsp. each grated lemon zest, minced fresh parsley, and finely minced fresh chives
Salt & pepper to taste

Combine all ingredients, can be made ahead.  Not only delicious with Grilled Asparagus, but also with grilled chicken or fish!

We Interrupt The Discussion on Herbs to Talk About...CAULIFLOWER

It seems everyone these days is trying to cut out the starchy carbs that can pile on weight, or at least make it hard to lose weight.  We've heard how cauliflower is the "new mashed potato" dish of the year, but I don't know many people who are actually using it as a replacement.  I was curious to see how riced cauliflower would hold up against real rice in a recipe.  I made stuffed cabbage this evening, mixing half of the ground beef with brown rice to stuff half of the cabbage leaves, and the other half with riced cauliflower.  Aside from the cauliflower pieces not looking as even as rice, the appearance wasn't very different.  But, oh joy, the taste difference was barely noticeable!  Cauliflower has a slightly peppery taste, but mixed in with the other ingredients, you couldn't tell, plus it had the texture of rice, and only 1/7 the calories!  A cup of cooked cauliflower has 34 calories, a cup of cooked white rice has 205, and a cup of cooked brown rice has 218.  So if you're watching your weight, try this great substitution.

To "rice" cauliflower, break off florets and cook in boiling salted water for about 10 minutes, until soft.  Grate the florets, discarding the stems, although if the cauliflower is soft enough, it will break into fine pieces as you press it against the grater.  Here is my version of stuffed cabbage.  A lot of recipe books will tell you to cook the cabbage rolls in layers in a Dutch oven, but I've always liked the way they turn out in a roaster in the regular oven.  That's the way Mom did it...

Stuffed Cabbage Rolls
2 lbs. lean ground beef
1 med. to lg. onion, chopped
1 tbsp. olive oil
Salt & pepper to taste
1 head cauliflower
1-2 eggs, beaten slightly
2 cans cream of tomato soup
1/2 can (6 oz. can) tomato paste
1 can or small bag sauerkraut

Remove core from cabbage, drop into a large pot of boiling, salted water, allowing the leaves to soften until they can be pulled away from the head, one at a time and placed in colander.  Continue until the cabbage head is small and leaves no longer pull off easily.  Set aside the remaining small head for use in another dish.  Put olive oil in a large skillet, saute until med. soft.  Add ground beef and cook, breaking up chunks and stirring until beef is no longer pink.  Drain off the fat.  Add salt and pepper, mix in approximately 1 cup of riced cauliflower (more or less as you like) and the beaten eggs.

Taking one cabbage leaf at a time, remove the tough center seam but cutting out with sharp knife or kitchen shears (just cut out an inverted v shape about halfway up the leaf). Use the largest leaves first, as they are greener and softer, so that any left over when you run out of the meat mixture will be the smaller, whiter leaves.  Put a large spoonful of the meat-cauliflower mixture in the center, fold in the sides, and roll up, securing with a toothpick.  Place each roll side by side in a roasting pan or baking dish until you have used up all of the meat mixture.

Combine the 2 cans of soup, tomato paste and water in a bowl, using a whisk to blend.  Pour over all of the cabbage rolls in the baking dish.  Put a large spoonful of sauerkraut on top of each cabbage roll, more or less as you like.  Bake in a 350 degree F. oven for approximately 1 1/2 hours, checking to make sure sauerkraut doesn't burn.  About halfway through the cooking time, you can spoon some of the soup mixture from the bottom of the pan over the sauerkraut on the top of the rolls.  Serves 6-8.